Boiled broccoli is enlivened by shredded Parmesan cheese and a hint of butter.
Cut stalks from broccoli; peel, and slice 1/4 inch thick on the diagonal. Separate tops into small florets. Cook stalks in a large saucepan of boiling salted water, 2 minutes. Add florets; boil until tender and bright green, 3 to 5 minutes. Drain.
In a large skillet, melt butter. Add broccoli stalks and florets; toss until coated. Season with coarse salt and ground pepper. Sprinkle with Parmesan, and serve.